Salisbury Steak with Mushroom Gravy

Put the 60g breadcrumbs into a large mixing bowl. Grate 1 small onion directly into the bowl so the onion juices soak into the breadcrumbs. Leave for 5 minutes.

Add the 500g beef mince, 1 egg, 1 tbsp tomato ketchup, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper. Mix until combined, but try not to overwork the meat.

Shape the mixture into 4 oval patties, roughly the shape of small steaks.

Heat 1 tbsp oil in a large frying pan over a medium-high heat. Brown the patties for 2–3 minutes on each side, then remove them to a plate. They do not need to be cooked through at this stage.

Add the 250g sliced mushrooms and 1 finely sliced onion to the same pan. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have softened and started to brown.

Add the remaining 1 minced garlic clove and cook for 1 minute.

Add the 30g butter to the pan. Once melted, stir in the 1 tbsp plain flour and cook for 1 minute, stirring constantly.

Gradually pour in the 500ml beef stock, stirring as you go to make a smooth gravy.

Stir in the remaining 1 tbsp Worcestershire sauce, the remaining 2 tsp Dijon mustard, 1 tsp dark soy sauce if using, and 1/2 tsp dried thyme. Simmer for 3–4 minutes until the gravy begins to thicken.

Return the beef patties to the pan, along with any resting juices from the plate. Spoon some gravy over the top, then simmer gently for 10–12 minutes, turning once, until the patties are cooked through and the gravy is glossy.

Taste the gravy and adjust with extra black pepper if needed. Scatter with chopped parsley, if using.

Serve hot with mashed potato, peas, green beans, carrots or chips.